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Production method of fermented fish bone meat paste

A production method and a technology for bone and meat sauce, which are applied in the field of food processing, can solve the problems of insufficient utilization, waste of high-quality resources, environment, pollution, etc., and achieve the effects of good flavor, easy operation and good effect.

Active Publication Date: 2012-10-31
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the processing by-products of high-value freshwater fish such as sturgeon and fork-tailed catfish are mainly used in the production of feed fish meal in my country, and the valuable ingredients are not fully utilized, resulting in a huge waste of high-quality resources and pollution to the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wash the fish skeleton and fish head (sturgeon arowana, forktail catfish, tilapia, etc.), cut into pieces, soak the cut fish skeleton and fish head in 0.1 mg / L chlorine dioxide solution for 3 minutes, and drain After soaking in 1% acetic acid and 1% salt water for 30 minutes, then wash with water; crush the fish skeleton and fish head, put them into the altar and ferment at 20°C for 35 days; separate the solid and liquid after fermentation, and soak the solid part in 0.5 % acetic acid solution with a pressure cooker at 126 ° C for 15 minutes; after steaming with high-temperature vinegar, the solid part is mixed with the previous fermented liquid and then homogenized with a homogenizer, and seasoned; the seasoning is to mix the ingredients with the homogenized fish sauce according to Mix evenly with a mass ratio of 1:1, wherein, the mass parts of each component in the ingredients are: 70 cooked soybeans, 30 dried red peppers, 15 gingers, 20 monosodium glutamate, 10 sesame...

Embodiment 2

[0027] Wash the fish skeleton and fish head (sturgeon arowana, forktail catfish, tilapia, etc.), cut into pieces, soak the cut fish skeleton and fish head in 0.1 mg / L chlorine dioxide solution for 5 minutes, and drain Soak in 0.5% acetic acid and 1% salt water for 40 minutes, then wash with water; crush the fish skeleton and fish head, and ferment for 30 days at 25°C after entering the altar; separate the solid and liquid after fermentation, and soak the solid part in 1% In the acetic acid solution, use a pressure cooker to cook at 126 ° C for 30 min; after steaming with high-temperature vinegar, the solid part is mixed with the previous fermentation liquid, then homogenized with a homogenizer, and seasoned; the seasoning is to mix the ingredients with the homogenized fish sauce according to the The mass ratio is 1:1 and mixed evenly, wherein, the parts by mass of each component in the batching are ： Cooked soybeans 60, dried red peppers 35, ginger 20, monosodium glutamate 22,...

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Abstract

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of fermented fish bone meat paste. technical background [0002] Freshwater fish has high protein content, low fat, and is rich in EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and various minerals and trace elements needed by the human body. Nutritious food for poultry meat products. Freshwater fish has the characteristics of high water content, delicate muscle tissue, and strong cathepsin activity. During storage and transportation, it is easy to autolyze and the freshness of fish body decreases rapidly. At present, the proportion of processed products in my country's aquatic product processing industry is relatively low, the degree of utilization of by-products produced by processing is low, there are few high value-added products, and the technical content is low. Especially the processing by-products of high-value freshwater fish such as sturgeo...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 李向红刘永乐俞健王发祥王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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